Almond Butter & Banana Stuffed Pancakes 1

It’s like a peanut butter and banana sandwich made out of pancakes with a delicious filling. Super simple way to have some fun with your food. These are the kind of meals that make it exciting to cook. “Protein Pancakes” take minutes to make and taste just as good wrapped up and frozen for later. Also added in a great “protein peanut butter sauce” to top them off with.

Bananas are one of those good mood foods AND they are also one of the only foods that have tryptophan – so that can make them a great night cap especially after a long day when you’re looking to recover and hit a goal of carbohydrates for you macronutrients.

I came across an image of these and had to see how easy it was to create… And it was super easy.

stuffed pancake prep

Prepare batter and lay a small circle on pan, place bananas

banana stuff

Ooey gooey goodness

banana stack


Banana Almond Butter Stuffed Protein Pancakes
Makes 2 servings:
As delicious as they sound. Make them ahead of time and save them for a dessert or post workout treat.
2 Eggs (4-egg whites for low-fat version)
1 Scoop Vanilla Pea Protein
Dash of cinnamon
Splash of nut milk (almond or coconut)

1 Medium banana
1 ½ tablespoons almond butter

Spray your nonstick griddle with cooking spray or rub a little coconut oil on it.
Preheat your griddle over a low flame.
Beat the egg whites, protein powder, and cinnamon until smooth and fluffy.
Wait until the griddle is hot enough (when drops of water sizzle up).
Spoon a little batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
Place 1/4 of the banana slices on top. Leave room around the edges, as in photo.
Top with 1/2 tablespoon of peanut butter, then more pancake batter.
Spread the batter to cover the bottom pancake layer. This will also spread the peanut butter.
Flip pancake and cook for another couple of minutes.
Repeat to make another stuffed pancake.
Enjoy! These should stay good for several days in the refrigerator or freezer.

Note: you can use the rest of the banana for topping or to mix for a sauce/frosting.

Per stuffed pancake:

Per pancake
Protein: 20g
Carbs: 14g
Fiber: 3g
Sugar: 7g
Fat: 7g

Note: If you want more carbs: Add 1/4-1/2 cup oats and blend up with mix


Low Sugar – Protein sauce topping
Chocolate protein frosting:
1 tablespoon raw almond butter (15g)
2 tablespoons filtered water or nut milk (almond or coconut)
1 tablespoon chocolate protein powder (6g)
Mix ingredients for frosting in a small bowl. Might need to warm nut butter to melt.

Note: Also works great with melted coconut butter.

Low-fat version
Peanut Butter Protein Frosting
This is a low fat and low sugar frosting that adds a protein kick with a ton of flavor.
2 Tbsp PB2
1 Tbsp Protein powder – Pea protein mixes smoothly
¼ Cup Nut milk (almond or coconut unsweetened)
Optional: 1 dropper Liquid stevia flavor of choice
Mix ingredients for frosting in a small bowl.



Make ahead – store in freezer or fridge as a perfect post-workout snack or sweet treat.

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